Chuck roast is a thick cut of meat from the shoulder of the cow. It's an inexpensive cut, with a rich, delicious flavor that makes it a classic main dish for a big home-cooked meal. For tender, pull-apart meat, it should be slow cooked to allow time for the meat to soften and become juicy. Read on to learn how to make a chuck roast.

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Ingredients

3 - 4 pound piece of chuck roast meat

2 tablespoons cooking oil

Salt and pepper to taste

2 onions, peeled and chopped

2 carrots, peeled and chopped

5 cloves garlic, peeled

1/2 cup red wine (optional)

Steps

Method 1 of 3: Browning the Roast and Vegetables

1

Heat the oil in a dutch oven or roasting pan over medium high heat.

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2

Wash the chuck roast and dry it with paper towels.

3

Coat the chuck roast liberally with salt and pepper.

4

Set the chuck roast in the hot oil. Sear the roast on the first side until it becomes brown, then flip it over and sear the other side until brown. This will help create a crust to keep in moisture and add flavor.

5

Remove the chuck roast to a plate.

6

Place the vegetables in the dutch oven. Throw in the onions and carrots. Cook them until the onions are translucent. Add the garlic and cook for a few minutes more.

Method 2 of 3: Cooking the Roast

1

Preheat the oven to 225 degrees.

2

Place the chuck roast over the vegetables. Turn off the heat under the dutch oven and place the chuck roast back inside, resting it over the vegetables.

If you don't have a dutch oven, place the vegetables and chuck roast into a 3 inch (7.6 cm) deep roasting pan. For best results, use stainless steel, though a nonstick roasting pan works well.

You can add other ingredients, such as potatoes and herbs, along with the vegetables and roast. herbs and arrange around the roast. You can use whole small potatoes or quartered large potatoes.

3

Pour the wine over the roast and vegetables. If you don't want to use wine, use stock, broth, juice, vinegar or a combination of liquids.

4

Cover the pan with a lid or tent with foil and place into the oven. The cover allows the meat to remain moist while cooking.

5

Cook the roast for 3 to 4 hours or until the meat is fork tender. Use a meat thermometer to determine the roast is done cooking. The internal temperature should reach at least 145 degrees Fahrenheit (63 degrees Celsius).

6

Let the chuck roast rest, covered, for 30 minutes before cutting. This lets the juices redistribute throughout the roast so the end result is a juicy piece of meat. Serve alongside the potatoes and vegetables.

Method 3 of 3: Using a Slow Cooker

1

Place the chuck roast into a slow cooker.

2

Add other ingredients. Arrange potatoes and vegetables, along with herbs, around the roast. Use whole small potatoes, such as red potatoes, or quarter larger potatoes. Slice or cut vegetables, such as onions, celery and carrots, into bite-sized pieces.

3

Pour in the wine and top with water. You need enough liquid to cover the roast and vegetables. In addition to the wine you can use water, stock, broth, wine, juice, vinegar, or a combination.

4

Cover and cook on low for about 8 hours. The meat is ready when it is fork tender, or when the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).

5

Finished.

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